In a small bowl, combine mushrooms, lime juice and tamari. In another bowl, combine jicama and salt. Marinate both for ½ hour. Gently squeeze the jicama in a paper towel to remove moisture, then place on a non-stick dehydrator sheet.Drain off excess marinade from mushrooms and place on same non-stick sheet. Dehydrate at 115 degrees F for ½ - 1 hour.

When the jicama and mushrooms have finished dehydrating, add to the above mix. Stir well to combine. Taste and adjust salt, sweet and heat. Let rest for ½ - 1 hour to develop maximum flavor. Fill Butter lettuce leaves with about 2-3 tablespoons of the filling and top with Pickled Carrots. Garnish with lime wedges.

Fill a cocktail shaker or small pitcher with ice. Add the coconut water, basil-lemongrass syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass and top with kombucha or sparkling water if you prefer a fizzy drink. Garnish with lime on the rim or a lemongrass spear in the drink. Serve.

Place the lemongrass, basil and water in a covered glass container in the sun all day or for at least 4 hours until the water has become fully infused with flavor. Strain and stir in the sweetener of choice to create the syrup. If you are in a hurry and are not 100% raw, you can do this on the stove by bringing the lemongrass, basil and water to boil on the stove. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture, cool, then add the sweetener. Cover and refrigerate for up to a week.

Add all the meat and 1/3 cup of the coconut water with the basil, basil-lemongrass syrup, lime juice, zest and sea salt to a blender. Process ingredients until smooth and creamy, adding additional coconut water only as needed to blend. Pour the liquid mixture into an ice cream freezer, processing as per manufacturers instructions.

If you don't have an ice cream maker, pour the ice cream base into ice cube trays and freeze. Place the frozen cubes into a food processor and blend until smooth or push the cubes through a homogenizing juicer that has been fitted with a blank plate.

And reminding you that it is not too late to join Raw Food Rehab's current Total Health & Wellness Initiative - Go FRESH. To learn more about the objectives of our Initiatives,click here.